Polenta Beef Stew

A rich-flavor wine sauce coats seasoned beef chuck steak and vegetables in this hearty main dish recipe.

Recipe from Diabetic Living
Polenta Beef Stew
SERVINGS
8
SERVING SIZE
3/4 cup
YIELD
about 7 cups
PREP TIME
25 mins
Ingredients
  • 1/4  cup all-purpose flour
  • 1   teaspoon garlic powder
  • 1   teaspoon dried thyme, crushed
  • 1   teaspoon dried basil, crushed
  • 1/2  teaspoon salt
  • 1/2  teaspoon black pepper
  • 2   pounds boneless beef chuck steak, cut into 1-inch pieces
  • 2   tablespoons olive oil
  • 1/2  cup chopped onion (1 medium)
  • 1   teaspoon snipped fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 6   cloves garlic, minced
  • 1  14  ounce can beef broth
  • 1 1/2  cups dry red wine
  • 8   ounces boiling onions
  • 5   medium carrots, cut into 1-inch chunks
  • 1   recipe Polenta
  • 1/2  cup snipped fresh flat-leaf parsley
  • 1/4  cup tomato paste
  •  Fresh rosemary sprigs (optional)
Polenta
  • 3   cups milk
  • 1   cup cornmeal
  • 1   cup water
  • 1   teaspoon salt
  • 2   tablespoons butter or margarine

Related Video
How to Make Old Fashioned Beef Stew

This hearty dish is bound to warm you up on a cold winter's day. If you are short on time you can easily make this old-fashioned beef stew in a slow cooker.

Directions
1. 
Place flour, garlic powder, thyme, basil, salt, and pepper in a plastic bag. Add meat pieces, a few at a time, shaking to coat. In a Dutch oven brown meat, half at a time, in hot oil; drain fat. Return all meat to Dutch oven; add chopped onion, dried rosemary (if using), and garlic. Cook and stir until onion is tender. Stir in broth and wine. Bring to boiling; reduce heat. Simmer, covered, for 1-1/2 hours.
2. 
Stir in boiling onions and carrots. Bring to boiling; reduce heat. Simmer, covered, about 30 minutes more or until meat and vegetables are tender. Meanwhile, prepare Polenta.
3. 
Just before serving, stir parsley, tomato paste, and the 1 teaspoon fresh rosemary, if using, into stew. Serve stew with Polenta. If desired, garnish with rosemary sprigs. Makes about 7 cups (8 main-dish servings)
Polenta
1. 
In a large saucepan bring milk just to a simmer over medium heat. In a medium bowl combine cornmeal, water, and salt. Stir cornmeal mixture slowly into hot milk. Cook and stir until mixture comes to a boil. Reduce heat to low. Cook for 10 to 15 minutes or until mixture is very thick, stirring occasionally. (If mixture is too thick, stir in additional milk.) Stir in butter or margarine until melted.

nutrition information

Per Serving: cal. (kcal) 508, Fat, total (g) 26, chol. (mg) 88, sat. fat (g) 10, carb. (g) 32, Monosaturated fat (g) 11, Polyunsaturated fat (g) 1, fiber (g) 4, sugar (g) 9, pro. (g) 29, vit. A (RE) 0, vit. A (IU) 9961, vit. C (mg) 12.99, Thiamin (mg) 0.31, Riboflavin (mg) 0.5, Niacin (mg) 4.94, Pyridoxine (Vit. B6) (mg) 0.45, Folate (g) 60.48, Cobalamin (Vit. B12) (g) 2.99, sodium (mg) 736, Potassium (mg) 824, calcium (mg) 161.55, iron (mg) 4.5, Vegetables () 1, Starch () 2, Lean Meat () 3, Fat () 3, Percent Daily Values are based on a 2,000 calorie diet
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